partially true? Could a sear actually help retain at least some
of the juices? In order to test this, I cooked two roasts cut
from the same rib sections, with comparable surface areas,
weights, and fat contents according to the following
processes:
- Roast 1: Seared in a pan in 3 tablespoons canola oil over
high heat on the stovetop until a well-browned crust
formed (about 15 minutes), then transferred to a 300°F
oven and roasted to an internal temperature of 120°F,
removed, and rested for 20 minutes (during which time
the temperature in the center rose to 125°F and then
dropped back down to 120°F). - Roast 2: Roasted in a 300°F oven to an internal
temperature of 120°F, removed, and seared in a pan in 3
tablespoons canola oil over high heat on the stovetop until
a well-browned crust formed (about 8 minutes), then
rested for 20 minutes (during which time the center
temperature rose to 125°F and then dropped back down to
120°F).
PERCENTAGE RETAINED
WEIGHT VERSUS SEARING
ORDER